Adapted from Bon Apétit
Adjust oven rack to lower middle position and preheat to 275 F.
Purée in a food processor and set aside:
- 1 kiwi
- 1 Asian pear, peeled and cored
- 1/3 cup mirin
Season liberally:
- 2 pounds bone-in beef short ribs, trimmed
- Kosher salt
- Freshly ground black pepper
In a Dutch oven over high heat, brown in batches:
- 1 tablespoon canola oil
- Beef
Set beef aside.
Reduce heat to medium and soften until beginning to brown:
- 1 sweet onion, thinly sliced
Add and cook, stirring constantly, until it begins to brown:
- Purée
Add and cook until aromatic:
- 6 cloves garlic, minced
Add, bring to a simmer, deglaze, and reduce by half:
- 1 cup water
- 1 cup soy sauce
- 1 cup beef broth
- 1/4 cup brown sugar
Add, and return to a simmer:
- 4 carrots, peeled and roll cut
- 1 daikon radish, peeled and roll cut
- Beef, and any accumulated juices
Cover, and transfer to the oven, turning meat each hour, until a fork slips easily through the meat (~2.5 hours):
Transfer the meat and vegetables to a serving platter and tent with foil.
Strain the solids from the cooking liquid, discarding solids. Strain off fat with a fat separator.
Return the Dutch oven to medium heat and reduce until thickened:
- Cooking liquid
Season:
- Kosher salt
- Freshly ground black pepper
Pour the sauce over the meat and vegetables and serve with:
- Steamed rice
- Kimchi